A Tasty Twist on Tradition: Reviewing Egg and Dairy-Free Homemade Biscuits

Hey, Hey! As you may know in my house, we are dairy and egg free. If you are new here, my 4-year-old son has a ton of food allergies and others that we never knew you could have. I used to look at it as a curse, but now I feel it’s a huge benefit to our family.

If it wasn’t for his allergies we might not have been eating as healthy as we are now. Using milk and eggs in food has become very controversial. I believe that a lot of milk can cause mucous in the body which isn’t good for our health or bodies at the end of the day. There are certain kinds that have less fat than others such as skim milk or 1%.

Eggs on the other hand I feel are great and have a lot of nutritional value. But unfortunately, he can’t eat them. So, I have spent years finding and saving recipes that I could either alter or that do not have those ingredients at all. It takes me a while to find recipes that are great, tasty, and easy to make.

That’s why I created this blog. To help other family’s that are having to cook with awareness of food allergies, find great recipes in one spot.

Today’s review is going to be over homemade biscuits. That are you guessed it! Eggs and dairy free! Let’s get into it!

The ingredients

First these biscuits are very easy to make! It’s really fun to involve the kids when cutting the biscuits out of the dough to put them on the pan. Let’s talk about the ingredients. All you need is flour, baking powder, salt, sugar, buttermilk, butter (vegan), and flax seed meal.

The vegan butter I use is called “Miyoko’s” it’s a European style plant butter and in my opinion better than Smart Balance. But to each’s own. This butter will be a bit more on the expensive side, but I love to look at quality first. I also love this butter because I don’t have to freeze it for this recipe. You can find it here: https://www.miyokos.com/collections/vegan-butter. It can also be found at Kroger.

Creating the buttermilk is also super easy. Just put a cup of almond milk or plant milk of your choice in a bowl and mix 1 tablespoon of vinegar in the bowl. Let it sit while you’re getting everything else together and it will be ready by the time you need it.

Now an easy way to replace egg is by using 1 tablespoon of flax seed meal and mix it with 3 tablespoons of water. Let it sit for about 5 minutes, sometimes less. And that’s your egg for the recipe.

The Result

I did notice I had to add a little more flour to get it out of the bowl nicely and onto the parchment paper in order to make the biscuits. what we used to cut the biscuits out the dough was a mason jar. We just put it right on top of the dough, press down, and take the biscuits out to put on the pan.

You’ll get about 12 biscuits depending on how thick and round the cutter you are using is. Remember that the less dough you have the flatter and harder the biscuits will be. So, it’s best to leave it about an inch thick when cutting the biscuits out.

Bake them in the oven for about 15 minutes and they are ready to eat. Here is what ours came out to look like. The recipe calls for putting butter on top of the biscuits once they come out. I sometimes don’t even waste my time with it.

It’s just me and the kids eating it and they don’t see or notice a difference. Add some jelly or honey and they taste delicious. I also make sausage and biscuits using this recipe.

We love them and I make them at least once a week for breakfast! I rate these a 9 out of 10. They aren’t the usual flakey biscuit, but they are still soft on the inside. I asked my 4-year-old to rate these on a scale of 1-10 and he said 15. They must be delicious hahaha.

To get the full recipe check it out here: https://www.mamaknowsglutenfree.com/gluten-free-biscuits/. Thanks for a great recipe!